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Moroccan Merguez Breakfast Shakshuka


Serves: 6  | Prep time: 10 – 15 mins | Cook time: 20 – 25 mins

Want to spice your weekend breakfast up a bit? It’s hard to go past Shakshuka. Really, you can’t go wrong with serving this at any time of the day. 

It makes serving a small crowd at breakfast time super easy, because everything is cooked in the one pan. Add some crusty bread and viola! 

Alana has used our very popular Merguez sausages in the recipe. While we highly recommend them because frankly, they’re pretty awesome (many people agree), you could use our own fresh chorizo or La Boqueria chorizo instead. If using the La Boqueria brand, we’d reduce the amount to use only 600g-700g.

Hot tip: If you don’t have guests coming over and you want to treat yourself to this great breakfast, make the recipe up to the point where the sausages are cooked through. Transfer a small individual portion of the mixture to a small oven proof dish. Create a  well in the centre and add an egg or two. Bake in a preheated oven (about 180°C) until the egg is cooked to your liking. Freeze the remain tomato sausage mix in individual portions for next weekend. Your future self will thank you. 

Recipe and images courtesy of Alana Lowes.

3 tbsp olive oil
2 golden shallot onions (or 1 medium brown onion), finely diced
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp ground coriander seeds
1 tsp ground cumin seeds
¼ tsp ground cloves
¼ tsp ground cardamom
1 tbsp tomato paste
2 x 400g tins diced tomato
1kg Merguez sausages, sliced 1cm thickness
6-8 eggs

To serve
Coriander, crusty bread and Greek yoghurt

Moroccan Merguez Breakfast Shakshuka


Place the 2 tbsp olive oil, onions, garlic, smoked paprika, coriander seeds, cumin seeds, cloves and cardamom into a small food processor and blitz to create a chunky paste.

Heat 1 tbsp of olive oil in a frying pan over a medium heat. Add the spice paste and cook for 2-3 minutes, taking care not to burn. Add the tomato paste and cook for a further 30 seconds, then add the diced tomatoes and stir to combine, scrapping any browned bits from the bottom of the pan. Cook for 8-10 minutes or until the sauce thickens.

Add in the pieces of Merguez sausage and cook for a further 5-6 minutes or until the sauce thickens and the sausage is cooked through.

Create 6-8 mini wells and gently nestle an egg into each well. Cover the pan and cook for 3-4 minutes or until the eggs are set to your liking.

To serve, top with the fresh coriander and serve with crusty bread and a dollop of Greek yoghurt.

If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.